Spinach Salad with Pear and Avocado
Cristy Clarke
ingredients
- 1/2 cup vegetable oil
- 1/3 cup seasoned rice vinegar
- 1 Tbsp fresh lime juice
- 1 Tbsp minced fresh cilantro
- 1/4 tsp garlic powder
- Pinch of cayenne pepper
- 1 6-ounce package ready-to-use baby spinach, stems removed
- 1 ripe Anjou pear, peeled, cubed
- 1 avocado, pitted, peeled, cubed
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
directions
- 1
Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- 2
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.
Source: serves 4
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